Albiconi

1 1⁄2 oz Gin, Aviation
3⁄4 oz Cynar
3⁄4 oz Apricot liqueur, Rothman & Winter
1 twst Lemon peel
Instructions

Stir, strain, serve up. Express the lemon peel or omit it for a more "clean" mouthfeel at the cost of some dimensionality.

Notes

Great if you're looking for a bitter, herbal, Negroni-style cocktail, but without the cherry syrup notes. Would generally recommend using a less juniper-forward gin; the Cynar is the star of the show here.

Yields Drink
Year
2021
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • Very nice spirit forward drink. Well balanced.
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signofthefourwinds commented on 9/26/2021:

Maybe it is due to using Beefeater, but the ingredients didn't merge for me. Lots of individual flavors of the liquor without a new flavor of the drink as a whole. But I'll try again with non-Juniper forward gin and see if I have the same result.

bkemp1984 commented on 5/05/2024:

Second review that ingredients didn't merge well, but still liked it.

Dance into the Fire

3⁄4 oz Mezcal, Banhez
3⁄4 oz Añejo tequila, Alma
3⁄4 oz Amargo de Chile, CH Distillery
3⁄4 oz Amaro Abano
1 Grapefruit peel (garnish)
Instructions

Stir, strain into old fashioned glass with a large cube or sphere. Garnish with an expressed grapefruit swath.

Notes

Amargo de Chile is a mole inspired amaro (including 7 different chiles) produced by Chicago-based CH Distillery; as far as I know it's not available outside that market. Sub with a split of Cynar & Ancho Reyes, plus a dash or two of mole bitters.

History

Part of my ongoing "4 parts, equal parts, stirred" series.

Yields Drink
Year
2018
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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  • Prizefighter (Berkshire Room) — Rye, Mezcal, Amaro Lucano, Suze, Bitters, Orange peel
  • Tight Rope — Mezcal, Rye, Bitters, Amaro Nonino, Cinnamon syrup, Grapefruit peel
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Cantarito

1 1⁄2 oz Blanco tequila
1⁄2 oz Orange juice
1⁄2 oz Lemon juice
1⁄2 oz Lime juice
1⁄2 oz Grapefruit syrup
2 oz Soda water
Instructions

Shake ingredients and top with the soda water.

Notes

Traditionally made with reposado tequila in a cantarito clay cup in Jalisco, Mexico.

Optionally, use grapefruit soda instead of grapefruit syrup and soda.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
Not yet rated
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  • El Dorado — Tequila, Orange liqueur, Grapefruit bitters, Soda water, Grapefruit juice, Lime juice, Simple syrup
  • Dove & Daisy — Tequila, Orange liqueur, Aperol, Soda water, Lime juice, Grapefruit peel
  • Paloma Sour — Blanco tequila, Grapefruit bitters, Grapefruit soda, Agave syrup, Lime juice, Egg white, Lime, Salt
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Villa Riviera

1 1⁄2 oz Cachaça, Leblon
1 oz Aromatized wine, Lillet Blanc
3⁄4 oz Amaro (Pergote' Amaro d' Erbe)
4 ds Cranberry bitters
1⁄8 spl Absinthe
Instructions

1. Rinse a frozen coupe glass with the absinthe and return coupe glass to the freezer.
2. Shake other ingredients with ice and strain into the frozen coupe glass.

History

In memory of a Naval Academy graduate.

Yields Drink
Year
2021
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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  • Swords Up — Pisco, Aromatized wine, Campari, Elderflower liqueur, Bitters
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The Bowery

2 oz Rye
1⁄2 oz Amontillado Sherry (Oloroso will work too)
1⁄4 oz Ramazzotti
1⁄4 oz Apricot liqueur
1 rinse Absinthe
1 twst Orange peel
Instructions

Stir with ice, strain into a cocktail coupe pre-rinsed with absinthe, and garnish with an orange twist.

Notes

My riff on Eric Alperin's Skid Row.

History

After seeing a guest a few seats down from me getting Eric Alperin's Skid Row as a bartender's whim, and I was inspired to riff on it at home. I swapped the Genever for rye, kept the Ramazzotti and apricot liqueur, and supplemented the notes with sherry and absinthe. For a name, I dubbed this one the Bowery after one of the historical skid rows in Manhattan.

Yields Drink
Year
2021
Authenticity
Your original creation
Creator
Frederic Yarm, Boston, MA
Source reference

https://cocktailvirgin.blogspot.com/2021/09/the-bowery.html

Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
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Bananarac

1 rinse Absinthe, Pernod
1 oz Cognac, Pierre Ferrand 1840
1 oz Rye, Old Overholt
1⁄2 oz Crème de Banane, Giffard
1⁄2 t Rich demerara syrup 2:1 (Gum syrup)
1 ds Bitters, Bitter Truth Aromatic
1 twst Lemon peel (expressed and discarded)
Instructions

Rinse frozen double OF; stir; strain into glass without ice; express and discard peel; no garnish.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Natasha David
Source reference

Cocktail Codex, pg. 35

Curator rating
2 stars
Average rating
3 stars
(5 ratings)
From other users
  • A bit sweet with current spec. Added 1/4 oz more rye, which helps. Added Peychaud's bitters. Would probably cut creme de banane back to 1/4 oz next time, & possibly also skip demerara syrup. — ★★★
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  • Velvet Rope — Rye, Falernum, Peychaud's Bitters, Orange peel
  • Seven Hills — Rye, Elderflower liqueur, Fernet Branca
Zachary Pearson commented on 9/21/2021:

I'm drinking one of these right now, and I'd rather have an actual Sazerac. The lack of rye punch means the banana has nothing to bridge (banana liqueur is a lot like Cynar in my mind - a good harmonizer of flavors but difficult to make the centerpiece of a drink), and I'm really missing the absinthe + Peychauds accord. Thanks, Zachary

Price of Prudence

2 1⁄2 oz Gin, Sipsmith
1⁄2 oz Aromatized wine, Cocchi Americano
1⁄2 oz Dry vermouth, Dolin
1⁄4 oz Honey Liqueur (Wigle Demeter Spiced Honey Liqueur)
1 ds Bitters, Fee Brothers Lemon
1 twst Lemon peel (Expressed and discarded)
Instructions

Shake, double strain, coupe, no garnish

History

Inspired by the incredible drinks at The Fox Bar & Cocktail Club

Yields Drink
Year
2019
Authenticity
Your original creation
Creator
Rick Wright, Nashville, TN
Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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Oxblood

1 1⁄4 oz Rye
3⁄4 oz Sweet vermouth, Carpano Antica Formula
1⁄2 oz Campari
1⁄2 oz Cardamaro
2 ds Bitters (Crude Pooter Bitters)
1 twst Orange peel (flamed, as garnish)
Instructions

Stir, strain over large cube in highball, orange peel garnish, flamed preferably

Notes

Can substitute Black Walnut Bitters and pinch of salt for the Crude Pooter, but not the same

Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Rick Wright, Nashville, TN
Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • Acquired taste but doesn't take long!
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Medicinal Sour

3⁄4 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Suze
1⁄2 oz Lime juice
1⁄2 oz Lemon juice
1⁄2 oz Anise syrup (Monin)
1⁄4 oz Absinthe
Instructions

Shake well with ice and strain into a Nick & Nora glass.

History

The name comes from its similarity to a pastille that works as a sore throat remedy although “death row sour” was a close second.

I believe that this is my authentic recipe but I note that there is some similarity to Pangolindo’s take on the Industry sour (aka “Barlone try”).

Picture of Medicinal Sour
Yields Drink
Year
2020
Authenticity
Authentic recipe
Creator
Myself, Frankfurt am Main
Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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Play Dead

3⁄4 oz Lime juice
3⁄4 oz Añejo rum (An aged, blended, column still rum works, like Cruzan Single Barrel or Don Q añejo.)
3⁄4 oz Demerara Rum, Lemon Hart 151
1⁄2 oz Grapefruit juice
1⁄4 oz Cinnamon syrup
1⁄4 oz Falernum
1 t Grenadine
1 ds Bitters, Angostura
1 ds Absinthe
Instructions

Shake with ice and double-strain into a cocktail coupe. No garnish.

History

This is a low-octane Zombie variation, served up. It was inspired by Martin Cate’s “Undead Gentleman,” which by its ingredients is closer to a Jet Pilot, and has more volume than fits in a standard cocktail coupe. This restores the Zombie’s complexity with the addition of grenadine, and lowers the alcohol to a more typical cocktail level.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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